Mushroom and artichoke omelette


Mushroom and artichoke omelette
This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions.

It can be served flat, like a Spanish omelette, but I prefer the more original broken look.
19,7424.1/5 for 18 ratings
Grade this recipe:

Last modified on: June 30th 2016

For 4 people, you will need:

Change those ingredients for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
37 min.17 min.54 min.
Keeping: Should be eaten immediately.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 3 min.
Mushroom and artichoke omelette : Photo of step #1

Beat the eggs

Break 6 eggs, salt and pepper, then beat for 1 minute.

Set aside.

Stage 2 - 5 min.
Mushroom and artichoke omelette : Photo of step #2

Prepare the filling

Peel 1 spring onion (scallion) and chop finely.

Set aside.

Stage 3 - 7 min.
Mushroom and artichoke omelette : Photo of step #3
Peel (if necessary) 350 g mushrooms and cut into small pieces.

Set aside.

Stage 4 - 20 min.
Mushroom and artichoke omelette : Photo of step #4
Prepare 4 purples artichokes and cut into small pieces.

Set aside.

Stage 5 - 2 min.
Mushroom and artichoke omelette : Photo of step #5
Pour 4 tablespoons olive oil into a large frying pan on medium heat. When really hot, add the chopped onion.

Salt and pepper, then cook for 1 minute without colouring.

Stage 6 - 6 min.
Mushroom and artichoke omelette : Photo of step #6
Add the mushrooms and fry until lightly browned.

Towards the end of cooking, add the artichokes.

Transfer the filling onto a plate.

Stage 7 - 4 min.
Mushroom and artichoke omelette : Photo of step #7

Cook the omelette

Wipe the pan out quickly, pour in 3 tablespoons olive oil and put back on medium heat.

When the oil is hot, pour in the beaten eggs.

Use a wooden spatula or soft spatula to draw the egg from the edge of the omelette towards the centre.

Stage 8 - 5 min.
Mushroom and artichoke omelette : Photo of step #8
When the omelette is about half cooked, tip the filling on top, turn down the heat, cover and leave to cook for 5 minutes.

Stage 9 - 2 min.
Mushroom and artichoke omelette : Photo of step #9
To finish, allow the omelette to break up naturally as you fold the edges over towards the centre.

Serve right away.

Remarks

As with all omelettes, do take care not to overcook it, or it will be too dry.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,692 Kcal or 7,084 Kj58 gr58 gr137 gr
85 %22 %5 %21 %
Per 100 g
Energetic valueProteins CarbohydratesFats
132 Kcal or 553 Kj5 gr5 gr11 gr
7 %2 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
423 Kcal or 1,771 Kj14 gr15 gr34 gr
21 %6 %1 %5 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Chicken and mushroom brik rolls, Beef Wellington, Kérinou slices, Mushroom velouté, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Scrambled eggs with langoustines and asparagus tips., Pogne de Romans, French toast "cordon bleu", Alsatian apple tart, Spinach and ricotta ravioli, ... All
Purple artichokePurple artichoke: You can check-out other recipes which use it, like for example: Poivrade Artichoke Salad, Gratin of purple artichokes, Roast pork with sage, cooked in a bag., Harvest Gratin, Penne with purple artichokes, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Scallops with fondue of leeks, Gratin of Endives with Mont d'Or, Italian style gratin, Moussaka, Tzatziki, ... All

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